Category Archives: Food

Pancake Hodgepodge

Rise and shine, it’s pancake time!

Thank you to Joyce From This Side of the Pond for our Wednesday Hodgepodge questions.

1. The Hodgepodge lands on Ash Wednesday, which is the first day of Lent. Do you mark this season in some way? Will you be giving something up or adding something to your life in this Lenten season?

This will be an as per usual time during Lent as in… morning devotions, reading through the Bible, Women’s Bible Study, Daily Spurgeon, and Daily Doctrine.  Growing in my love and devotion to my Lord and Savior Jesus Christ is an everyday thing and includes the 40 days of Lent.

From Spurgeon: ‘God, you see me.”  “May the Lord be as a well to us, delightful, comforting, unfailing, springing up unto eternal life.”

We have 17 days of travel during Lent this year which is very unusual for us. I will be absent from the Hodgepodge for at least a couple of Wednesdays.

2. Pancakes…are you a fan?

YES! All kinds of pancakes are enjoyed. These are yogurt pancakes. Potato pancakes at the top of this post.

Every time our whole family gets together we enjoy Greg’s Swedish pancakes. It’s a long standing tradition at our house and we always serve them with Little Smokies.

Greg has also made Aebleskivers, Danish spherical pancakes.

Syrup or no syrup?

Yes, please, real maple and fruit syrups.

Plain, blueberries, chocolate chips, bananas, or some other add in? 

No to chocolate chips or bananas. Yes to blueberries or strawberries and always sour cream!

Are pancakes on your menu this week? 

Yes, in the blintz form, we had them last night for dessert since it was Pancake Tuesday/Shrove Tuesday!

3. Tell us about a time recently when you felt ‘spread too thin’. 

I haven’t felt this way recently. I might feel that way after today as we are getting ready for an international trip so I’m getting all our ducks in a row starting now!!

4. What’s your favorite jewel or gemstone?

If I have to pick a favorite, I’ll choose a Ruby.

In terms of your wardrobe would we find more gem tones, pastels, black and white, or primary colors? 

My wardrobe isn’t well planned and is a combination of all of these.

5. What responsibility do you think is hardest about being in charge? 

Being a mom is a very hard responsibility, one of the hardest. Being a grandmother is so much easier.

6. Insert your own random thought here.

I finally finished this most difficult puzzle just before Valentine’s Day. The pressure was on to get-er-done since we would be using the dining room table for company on the night before Valentine’s day and then again on the 17th of February. This was one of the hardest puzzles I’ve ever completed because of the very random shapes of the pieces.

See you in the middle of March, Hodgepodgers! I will try to post daily postcards of our journey here on my blog.

Bruschetta Ricotta Cheese Spread

We enjoy Bruschetta which is a simple Italian appetizer consisting of grilled bread lightly brushed with olive oil and rubbed with garlic. From here the varieties are abundant. We enjoy this prepared bread topped with a simple tomato and fresh basil mix or with an added dimension of this ricotta spread.

Ricotta Cheese Spread
Ingredients:

  • 1 cup ricotta
  • 2 tablespoons fresh basil chopped
  • 1 clove roasted garlic minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 2 Tablespoons chives chopped
  • 1 or more tablespoons of grated Parmesan

Method:

  1. Mix all of these ingredients and store in refrigerator until ready to use.
  2. When your bread and tomato topping is ready arrange on plate and serve.

Tomato Topping:

  • 3-4 roma tomatoes chopped with liquid drained
  • 1 clove minced roasted garlic
  • chopped fresh basil (amount to taste)
  • Small amount of olive oil to just coat ingredients and salt and pepper to taste

Method:

  1. Mix together and serve fresh on toasted or grilled slices of bread spread with olive oil and garlic.
  2.  Spread the toasted bread with the ricotta mixture and top with tomato/basil mix and enjoy.

You can also offer an olive tapenade to your serving platter which will go well with the ricotta spread.

A Cheesy Hodgepodge

The first of the short month hodgepodge is here. Thank you, Joyce!

1. The Winter Olympics kick off on Friday, February 6th…on a scale of 1-10 how excited are you? (1= eh and 10=watching every event all day every day).

I’ll say a 5 as in I’ll enjoy what I stumble upon but I’m not carving out a lot of time to watch.

What’s your favorite Winter Olympic sporting event? 

Ice Skating is probably the favorite but downhill ski events are exciting, too.

The most exciting of all time was the 1980 US Hockey teams defeat of Russia. Then two days later they defeated Finland coming from behind to win the Gold medal in Hockey.  We kept stalling leaving for church to watch that one!

2. In other sporting news, the Super bowl (American football’s championship game) will be played on Sunday, February 8th.

Since you mentioned the Super Bowl, we will be watching this year since our home team, the Seattle Seahawks are playing. We will switch off the half-time show and watch TPUSA’s half-time show instead.

So tell us…what’s your superpower?

Blogging. I started blogging in 2008 and it is still something that I enjoy and comes easy for the most part.

3. Are you a romantic? 

Nope

4. Blue cheese-yay or nay? Yay

How about feta? Yay

If you said yes to one or both, what’s a dish you like that calls for one of these? 

With Feta in mind, Gyros! (photo at the top of this post) Greek Salad. With Bleu Cheese in mind, Wedge Salad. Bleu cheese dressing. In the past we’ve enjoyed focaccia bread brushed with olive oil and topped with red onion and bleu cheese, then toasted. It is a tasty treat. There are some great sauces with Bleu cheese that are delicious with steak.

5. What’s more important-doing what you love or loving what you do? 

These two are the same in my mind. I’m sure I’ll read some better answers that clarify this thought.

A verse did pop up in my memory bank.

Colossians 3:17

17 And whatever you do, in word or deed, do everything in the name of the Lord Jesus, giving thanks to God the Father through him.

6. Insert your own random thought here. 

Yesterday I posted some photos on my blog of some changes we made in our family room that has improved our prospect. Do you watch British programs like ‘Escape to the Country’? I’ve enjoyed the comments made about a room’s ‘prospect’ on that show. Usually they are talking about windows like a double prospect or triple prospect.

A good prospect offers an expansive, open, or clear view, enhancing the perceived, or actual, aesthetic and comfort value of a space.

That is how we feel about the minor changes we have made in this much lived in space. Our prospect is improved.

In the daylight hours…

 

Slow Cooker Veggie Curry

You can prepare this dish ahead of time storing it in a large storage bag sealing tightly with all the air squeezed out for up to 2 days in the refrigerator before cooking in slow cooker. You can freeze it to thaw and cook at a later date. I found this idea in a grocery store flyer.

Ingredients:

  • 1 can (14 oz.) chickpeas/garbanzo beans, drained and rinsed
  • 1 head cauliflower florets cut to bite sized pieces
  • 1/2 lb. green beans, trimmed (I used asparagus)
  • 1 sweet potato, washed and diced
  • 1 red onion, sliced
  • 1 tomato, diced
  • 1/2 cup shredded carrot
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. pepper
  • chopped fresh cilantro, for garnish

Method:

  1. Combine all ingredients (excluding cilantro) in a large plastic storage bag sealing tightly to store.
  2. Refrigerate for up to 2 days in the refrigerator or freeze.
  3. When ready to use empty the plastic bag contents into slow cooker and cover.
  4. If frozen, thaw contents before putting into slow cooker and cover.
  5. Cook on low setting for 4 hours.
  6. Serve topped with cilantro.

Alternate Method:

  1. Combine all ingredients (excluding cilantro) in the crock pot.
  2. Cook on low setting for 4 hours.
  3. Serve topped with cilantro.

Depending on the size of your cauliflower this will serve 4- 8 people.
Judy’s Naan bread would go well with this curry.
Here’s what it looks like before it is cooked.

 

Year of the Cabbage Hodgepodge

Weather or not Hodgepodge, thank you, Joyce!

Warning: You might end up hungry when you are done with this post.

1. I live in the south so we’re pretty much only talking about the weather right now. Give us a weather report from where you live.

We are in Northeast corner of Washington State very close to Canada. So far we are still cold and we still do not have any measurable snow. Forecast for Wednesday/today is for a 30% chance of snow with a 37 degree high. It’s warming up. 🙂

Does the kind of weather you’re having today affect your mood in some way? 

Not at the present.

2.  Avocados, kale, cauliflower and cottage cheese have all had their time to shine. 2026 brings us the year of the cabbage. Is this a vegetable you like?

When I was young I hated cabbage. I could sit in front of a bowl of borsch for hours trying to wear my mother down so I wouldn’t have to eat it!  Nowadays I really enjoy cabbage in many forms and it is in a lot of our traditional Russian dishes we grew up with.

If so, what are some of your favorite dishes that call for cabbage?  


We grew up enjoying Golubtzi, Голубцы, a Russian version of cabbage rolls, above, and borsch, pictured below.

Click on any of these below to get the recipes.

Borsch, Golubstzi, Cabbage filled piroshky

Piroshky with cabbage, potato and ground beef fillings.

3. Was a Cabbage Patch Doll a part of your childhood?

Not in my childhood.

Or maybe your children’s childhood?

All three of our children did own a Cabbage Patch Doll. It was quite the hunt to track them down back then.

What’s a toy trend from your childhood you remember wanting for your own? 

I really don’t remember anything from my childhood that was trendy and wanted. In Junior high for some reason suspenders became a ‘thing’ and I really wanted a pair of them!

4. Something you’ve spent a lot of time doing lately? 

Researching Budapest history and points of interest. Also learning about other towns/cities we’ll be making stops at on our river cruise like Bratislava, Krems, Linz, Cesky-Krumlov, and Vienna. After the cruise we’ll be in Cambridge so I’m studying up on this college town, too. I have a Cambridge Reformation Walking Tour book to take along. I watch YouTubes and ask questions on forums to make sure I don’t miss things I’ll kick myself for missing after returning home.

Speaking of Cabbage, one of the YouTube virtual guides I’m following has named his site, Stuffed Cabbage-Adventures. He is a great resource for Budapest!

5. Somehow it’s the last week of January…sum up your month in just three sentences. 

January was filled with family birthdays, some that were milestones like a fortieth and an eighteenth. We had no snow to speak but we did get rain and fog. It’s been a month of discipline for a good end.

6. Insert your own random thought here. 

On the subject of cabbage let us not forget sauerkraut in a good Reuben and my take below which we called Rebekah not to be mistaken for a Rachel. Are you following? Click here to get more clarification.

Winter Sunshine Roundup

On Friday I took some photos of our country bungalow.

We finally got some sunshine and blue skies here. But…

Baby, it’s cold outside!

At the Irish dance studio it is cold inside, too. The dancers appreciate the coolness once they are dancing hard.

Friday was lovely on the other side of the state, too. We got this sunshiny photo from J & L enjoying the sun.

While being cozy inside, I finished the World of Jane Austen puzzle. It was fun to put together.

Here’s a closeup of some of the details.

I’ve been practicing with the panorama feature on my phone.

In the kitchen, I’ve been trying some easy lower calorie high protein meals for us. It’s been an adventure.

Late Breaking news on this Sunday is that our Seattle Seahawks are going to the Super Bowl LX. Brings back some memories.

Super Sunday 013

The photo above is from 2014, the last time the Seahawks won the Super Bowl. In 2015 they went to the Super Bowl again but lost to the New England Patriots. This will be a repeat match-up. Truth be told we are fair weather fans. We don’t typically watch NFL Football. That said, we will root for the home team again this year from our comfy seats in front of the TV.

The photo below is from 2014, also. Greg worked in downtown Seattle back then and this was the building he worked in at the time with the nod to the 12th man. If you know, you know. Congratulations to the Seahawks for reaching another Super Bowl.

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February 004

This is what it looked like in our family room the last time the Seahawks won the Super Bowl.

Back to the present…

Hope all of our bloggy friends and family in the path of the arctic blast are doing well and have power! Stay safe y’all.

Persian Kotlety


One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.

Ingredients:

  • 1 pound of ground meat
  • 1 cup grated onion
  • 1 egg
  • 1 slice bread soaked in milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1-2 cups fine bread crumbs or Panko breadcrumbs
  • 2 tablespoons butter and 2 tablespoons olive oil for sautéing the patties

Method:

  1. Put first 9 ingredients in a bowl and mix well.
  2. Form patties with this mixture, you can choose round or oval.
  3. Roll the patties in bread crumbs.
  4. Saute them in butter and olive oil flipping half way through the cooking process till they are cooked through.
  5. Serves 4.
  6. Serve with your favorite sides.

I used panko this time instead of fine bread crumbs and I liked the result.

I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.

Talking to Myself

I’ve been talking to myself since I finally stepped on the scale last week. Yikes! That number I saw was shocking to me.

Before I stepped on the scale, I had already planned and started a 1200 calorie a day eating plan. I bought a book for inspiration but my choices are personalized.

After a full week on 1200 calories a day I’m telling myself…

1200 calories is plenty of food to eat in a day.

Some days after dinner and being satisfied, I still have 200 calories left to consume.

It’s okay to eat the same thing over and over again if it is what I like.

Adding cucumbers to wraps gives you a delicious crunch and satisfaction.

That a single serving of oatmeal with a walnut, two teaspoons of brown sugar, 1/2 cup of blueberries was delicious and satisfying and under 300 calories. (I’ll be having that for breakfast again)

The varieties of good food I can eat is encouraging and doable.

A Costco chicken deboned chopped or shredded and frozen in smaller portions is a plus.

Shopping with a list of  good things to buy is important. I need to have those items on hand.

Keeping an ongoing, daily list of everything I put into my mouth is necessary for me.

My math skills are being challenged in figuring out calories then adding and subtracting. 🙂

I’m reminding myself that things might be slow going but I’ll be pleased in a month, more pleased in 2 months, etc.

A huge help for me is knowing my ‘girls’ are cheering me on. They are praying with me for resolve to continue doing what is good for me physically and mentally. Accountability is key.

Because of my Plantar Fasciitis I’m not able to walk regularly for extra exercise but I have started chair exercises with a YouTube that is good and going well. Just 10 minutes in the session but still helpful and easy on my feet.

Another reality is that there will be special events where I won’t be counting calories and that is okay.

As my clothes feel less tight I will remember to take notice and be thankful.

You won’t hear any weekly reports from me about this journey but I will try to post something monthly or every six weeks for more accountability.

This ground turkey soup I made on Saturday ended up being 175 calories per cup (8oz.) and was very tasty per Greg and me.

Ingredients

  • 8 oz. cooked ground turkey
  • 1 can chicken broth
  • 1 can Rotel original diced tomatoes and chilies
  • 1 can black beans drained and rinsed
  • 1 small zucchini sliced
  • 2 mushrooms sliced
  • 1 Carrot sliced

Method:

  1. Combine all ingredients in soup pot.
  2. Bring to a boil then turn down to simmer.
  3. Simmer for 30 minutes.
  4. Serve while hot.

Yield: About 5 cups

Note: This was spicy with the Ro-Tel but added some nice depth of flavor.  You can substitute a can of chopped tomatoes instead if you don’t tolerate hot spice.

Some other meals I’ve enjoyed, just to name a few.

  • Low Fat Cottage cheese with pineapple
  • Cooked ground beef wrap with cucumbers and salsa
  • 2 eggs on toast
  • Strawberries with a squirt of whipped cream
  • Avocado and egg on toast
  • Cheese melt on English muffin
  • Teriyaki Chicken breast with rice and brussels sprouts

Creamed Corn

This Creamed Corn Recipe has been around in our family since the 70’s. It originally came from a restaurant in Southern California called Gulliver’s. I still have the recipe card they were happy to hand out to patrons of the restaurant. This restaurant is still in existence. It makes a great side dish for Prime Rib or steak. I realized I hadn’t posted the recipe on my blog. This will help next Christmas when I search for this dish that I only make once a year!

  • 32 ounce package of frozen corn
  • 8 ounces whipping cream
  • 8 ounces milk
  • 1 teaspoon salt
  • 6 teaspoons sugar

——————

  • 2 tablespoons soft butter
  • 2 tablespoons flour
  • 1 pinch of White Pepper

 

  1. Bring first 5 ingredients to a boil and simmer for 5 minutes.
  2. Meanwhile blend the flour, butter, and white pepper together.
  3. Add the flour mixture to the simmering corn and stir and watch carefully as the mixture thickens.
  4. Serve and enjoy.

Note: Instead of 8 ounces of whipping cream and 8 ounces of milk, I most often just use 16 ounces of Half and Half.